Place basil, parmesan, garlic, olive oil and pine nuts in the food processor.
Process until all ingredients are blended. Use pesto at once or place in a jar, cover top
of Pesto with olive oil and refrigerate up to one week
NOTE-
Freezes well. I use an old ice cube tray, spray with Pam and freese individually then wrap each cube in a freezer baggie.
Originally Submitted
6/14/2012
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